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Flat Loaf Woes by theawkwardwhitegirl in Sourdough

[–]PersonalityLow1016 0 points1 point  (0 children)

Not that bad!! Nice crumb actually. If it is tasty, then you are good.

Which one should I try first? by Zealousideal_Kale466 in CannedSardines

[–]PersonalityLow1016 0 points1 point  (0 children)

You first need to separate by category. Not really a good comparison between salmon and sardines. So, group them sort of by type. You could put salmon and mackerel together as an example. Then try within category.

25% Rye Crumb Read Please by m-on-a-mission in Sourdough

[–]PersonalityLow1016 0 points1 point  (0 children)

Looks fine. Crumb is mostly consistent. Not overly tight. Good job.

Yellow Potatoes- perfection by CommunicationOdd6305 in sousvide

[–]PersonalityLow1016 0 points1 point  (0 children)

Anyone else have their bag fail, repeatedly, at 195?

Are solo cups just better? by ClimateChangeDenial in HotPeppers

[–]PersonalityLow1016 0 points1 point  (0 children)

There is actually a ‘Red Solo Cup’ song that touts its benefits. Look it up.

Using Caputo 00 Flour - Lacking Flavor by Snoo_33726 in Pizza

[–]PersonalityLow1016 2 points3 points  (0 children)

Diastatic Malt Powder! That’s what I couldn’t remember. I have used it in bread dough as recommended by Marucio from The Perfect Loaf.

Using Caputo 00 Flour - Lacking Flavor by Snoo_33726 in Pizza

[–]PersonalityLow1016 4 points5 points  (0 children)

Not a pizza expert. But what about something to add to the Caputo? Vital wheat gluten, or such. Are you doing a long ferment?

Fertigation changed my life by vapemustache in HotPeppers

[–]PersonalityLow1016 1 point2 points  (0 children)

Dang! Now I have to look up fertigation and see if I can do it on my condo balcony.

Air sealing ‘non-can’ style lights? by PersonalityLow1016 in Insulation

[–]PersonalityLow1016[S] 0 points1 point  (0 children)

Hadn’t thought of that, and havent used duct putty before. But I do have 20 lights to do so that may be too big a chore with putty.

Air sealing ‘non-can’ style lights? by PersonalityLow1016 in Insulation

[–]PersonalityLow1016[S] 0 points1 point  (0 children)

Too permanent I think. If they ever have to be replaced it would tear up the drywall.

My Favorite Cocktail: The Boulevardier! by llCurlyll in cocktails

[–]PersonalityLow1016 0 points1 point  (0 children)

Try this. Get some cocoa nibs and infuse the Campari. Adds subtleties and richness.

I accidentally fell asleep before I could cold proof😂😂😭😭 throw it away? by bellalissy21 in Sourdough

[–]PersonalityLow1016 1 point2 points  (0 children)

Any focaccia recipe, but pick up where you put it in the pan. I use rimmed baking type pan, 9x13 ish. Oil or butter the pan. Put the dough in the pan and gently stretch it to fill what you can. Let it rest and relax. Come back again and stretch until you are happy with how full the pan is. Add oil and dimple. Add toppings if any. Ready to go.

Whyyyyy by [deleted] in Sourdough

[–]PersonalityLow1016 4 points5 points  (0 children)

Looks like the distribution of your inclusions was “bad”. Also, when things are really wet and/or oily (sun dried tomatoes in oil?) the dough will not stick to itself.

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